Elevate your signature burgers with a bun descended from the heavens; light, buttery and delicious.
• 7000g 70% flour
• 3000g 30% Vienna Brioche
• 400g 4% fresh yeast
• 500g 5% butter
• 500g Ovex Liquid
• 256g Sesame Seed
- Mix the ingredients to a well developed cold dough.
- Dough temperature 75°F.
- Scaling weight 1800 gram.
- Round up and let it rest for 5 minutes.
- Divide and round up.
- After a short rest flatten the dough pieces.
- Put them in the special Hamburger molds.
- Brush with Ovex Liquide.
- Final proof approx. 70 minutes.
- Decorate with Sesame Seed.
- Baking temperature 480°F. Baking time 7 minutes.
Yield 256 pieces